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I’m not a person who likes to brag at all but…
look at the gorgeous color of these healthy blueberry keto fat bombs!
It almost looks fake, doesn’t it?
But I swear, this color is real and all natural!
No chemical food colorings, no magic tricks in Photoshop.
It’s just the pure beauty of nature.
If you don’t believe me, try them and you can see it yourself.
And there’s another reason why you should make this recipe:
they’re super delicious.
Oh, and they’re super healthy too! Oh, and high in antioxidants.
Oh, and it’s easy to make them paleo and vegan with small adaptations.
Ok, I’ll stop now.
But seriously, I’m obsessed with these little guys.
They’re one of my absolute favorite keto fat bombs to make these days.
Once they touch your mouth it gets filled with a rich blueberry taste – so if you like blueberries, this is the right treat for you!
And with only 1g net carbs per ball, they’re 100% suitable for the ketogenic diet.
OTHER KETO FAT BOMBS:
Healthy Raspberry Keto Fat Bombs Healthy Ferrero Rocher Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
BLUEBERRY KETO FAT BOMBS INGREDIENTS:
(You can find the exact amounts needed in the recipe card at the end of this post!
UPDATE: The original recipe only yielded 4 keto blueberry fat bombs because I felt that due to the limited durability and because they have a very intense flavor, a small batch would make more sense.
But I’ve got a bit of feedback since then that a bigger batch makes more sense for a lot of people and decided to increase the recipe size because of that. 🙂
Frozen produce is usually richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit.
Plus: It’s available all year round!
I highly recommend using coconut oil instead of liquid plant oils because the fat bombs won’t stay in shape if you use liquid oil.
Butter and coconut oil both harden at cold temperatures and this in turn keeps the fat bomb from turning into a puddle of blueberry mush.
This will make sure that they’ll keep their shape without having to freeze them.
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.
HOW TO MAKE BLUEBERRY KETO FAT BOMBS:
1. Cook the blueberries:
This is the secret to this recipe.
If you would just puree fresh or frozen blueberries, you would get a very mushy fat bomb base that’s difficult to shape.
You would either had to add a lot more almond flour or butter/coconut oil to make fat bombs that keep their shape.
The color would be different as well.
That’s why I recommend heating the blueberries in a non-sticking pot on low to medium heat.
Let the blueberries simmer for approx. 10-15 minutes or until most of the liquid has evaporated.
This will leave you with a dark purple/blue blueberry “paste”.
If you want to make sure that you cooked the blueberries long enough you can weigh them:
they should weigh about half of the initial weight.
Don’t forget to stir every other minute or so to avoid burning!
2. Puree the blueberries:
Add the blueberries, almond flour and erythritol to a food processor and blend until everything is combined fully.
The blending process will make sure that you won’t have any “chunks” of blueberry left.
If you don’t mind the chunks you can also go ahead and mix everything without blending it in a food processor!
3. Mix remaining ingredients & Chill:
Transfer the blueberry fat bomb mass into a middle-sized bowl and add the butter as well as the lemon juice.
Stir until you get a smooth & beautiful, purple mass.
To fully combine the softened butter with the rest of the ingredients, I recommend pressing the backside of the spoon against the “wall” of the bowl while you stir.
Imagine using the spoon as if you were to apply the fat bomb mass with a spatula.
(Watch the embedded instruction video to see the process “in action”.)
Chill the mass in your freezer for approx. 10-15 minutes.
This will make forming the balls much easier.
4. Form the balls & coat with granulated erythritol:
Once the mass is cold enough to work with, start to form your fat bombs – scoop out parts of the mass and roll it in between your hands until you get a small ball.
Roll the balls in granulated erythritol for the finished look.
5. Serve:
Let the balls chill in the fridge for at least 1 hour before enjoying them.
You can store the fat bombs covered with plastic wrap in your fridge for approx. 2-3 days.
WATCH VIDEO INSTRUCTIONS:
Video shows my raspberry keto fat bombs but the instructions are very similar!
(Video moves to the top of the post on desktop.)
Nutrition Info:
One ball has 1.0g net carbs (2.0g total carbs and 1.0g dietary fiber), 2.4g fat, 1.2g protein, and 32 calories.
I got 8 blueberry fat bombs that weigh approx. 0.5oz/14g each and have an average diameter of 1″/2.5cm from this recipe.
Keep in mind that the nutrition info per serving may change if you make bigger or smaller balls.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.

Erythritol is a sugar alcohol which your body can’t digest.

If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Gorgeous blueberry keto fat bombs to satisfy your sweet cravings & increase your fat intake!
Keto snack idea that's high in antioxidants + paleo & vegan!
Heat the blueberries in a non-sticking pot on low to medium heat.
Let the blueberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.
Stir now and then while they simmer.
Add the blueberries, almond flour and erythritol to a food processor and blend until everything is combined fully.
The blending process will make sure that you won't bite into "chunks" of blueberry while eating the blueberry fat bombs.
If you don't mind the chunks you can also go ahead and mix everything without blending it in a food processor!
Transfer the blueberry fat bomb mass from your food processor into a middle-sized bowl and add the butter as well as the lemon juice.
Stir the ingredients until you get a smooth & beautiful, purple mass.
To fully combine the softened butter with the rest of the ingredients, I recommend pressing the backside of the spoon against the "wall" of the bowl while you stir.
Imagine using the spoon as if you were to apply the fat bomb mass with a spatula.
Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.
Chill in the fridge for approx. 1 hour before consuming them.
Store them covered with plastic wrap in your fridge for approx. 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 blueberry fat bomb (approx. 0.5oz/14g and 1"/2.5cm)
Servings 8
- Amount Per Serving
- Calories 32
- % Daily Value *
- Total Fat 2.4g4%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 1.0g4%
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the blueberries in a non-sticking pot on low to medium heat.
Let the blueberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.
Stir now and then while they simmer.
Add the blueberries, almond flour and erythritol to a food processor and blend until everything is combined fully.
The blending process will make sure that you won't bite into "chunks" of blueberry while eating the blueberry fat bombs.
If you don't mind the chunks you can also go ahead and mix everything without blending it in a food processor!
Transfer the blueberry fat bomb mass from your food processor into a middle-sized bowl and add the butter as well as the lemon juice.
Stir the ingredients until you get a smooth & beautiful, purple mass.
To fully combine the softened butter with the rest of the ingredients, I recommend pressing the backside of the spoon against the "wall" of the bowl while you stir.
Imagine using the spoon as if you were to apply the fat bomb mass with a spatula.
Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.
Take the mass out of the freezer and form small balls using your hands.
Roll the balls in granulated erythritol.
Chill in the fridge for approx. 1 hour before consuming them.
Store them covered with plastic wrap in your fridge for approx. 2-3 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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These are delicious!
Stupid auto correct – that should be NUT allergies; almonds, peanuts, etc.
Your comment gave me a good laugh! 😄
Autocorrect can be tricky sometimes, haha.:p
Are you allergic to seeds as well? If not, I’d suggest sunflower seed flour for the consistency, but I’m not sure how much it would affect the taste.
Otherwise, you could also try to skip the almond flour and freeze them.
That way you won’t be able to store them in your fridge, but I’m pretty sure they taste frozen as well. 🙂
Hope that helps!
What do substitute for but allergies?
Is it possible to replace the almond flour with coconut flour, I can’t find it in my small tawn
Unfortunately, I think coconut flour won’t work because it absorbs more moisture and the fat bombs probably won’t hold their shape.
Maybe you could try grounding some almonds yourself if you have a food processor that’s strong enough?
The consistency might be slightly different but it may work 🙂
These are so tasty! Mine didn’t come out near as beautiful as yours, and I had to put the batter in the freezer for more like 25 minutes to be able to work with it with my hands, but I think with a cake pop mold or something of the like, I could have skipped most of the freezing and checking entirely. They are SO GOOD, I will be making more for sure!
Hey there! 🙂
Oh, believe me, I had quite a few failed test runs until mine were as beautiful as they are in the pictures, haha 😛
Thank you for your lovely comment, I’m glad you liked them! 🙂
Much love, Uliana
I’ve just blended everything and it seems like there isn’t enough flour to make them hole together like your picture. Are you sure it’s only a tablespoon of almond flour? My mix is much darker purple as well. It just seems the ratios of this recipe are off. It’s in the freezer now so I guess I’ll see if it holds. Also how do you mold them into balls with your hands? My hands will be blue for days if I do that!
Did you cook the blueberries until most of the liquid has dissolved?
If not that could be the reason for it.
It sounds like the blueberries still hold too much liquid.
You can easily solve that issue by adding a bit more almond flour.
In my experience it shouldn’t stain your hands too much – I formed them with my hands and washed them afterwards and everything came off pretty easily.
If you want to avoid the staining completely maybe you can try to wear latex gloves?
But like I said, I don’t think that’s necessary because I didn’t experience any issue with that. 🙂
You can also watch my instruction video for my raspberry fat bombs, you should be able to see it in the post.
The recipe is very similar in regards to the amounts used and instructions.
Hope that helps to answer your questions 🙂
Much love, uliana
By dissolved do you mean simmered down till the juice evaporates? So I’m left with only the chunky bits?
Thanks for your help I want to get this right!
Yes exactly, you should be left with a very dark blueberry “paste”.
I usually have to let the blueberries simmer on low heat for about 10 minutes until most of the juice evaporated.
English isn’t my first language, maybe dissolved isn’t the right word and that caused confusion?
No problem at all, I want to help where I can when a recipe doesn’t work as it should. 🙂
Uliana 🙂
Seems like something is missing the recipe is so small I think the fat bombs will be like marble size
They will be quite small, this recipe should yield you with 4 balls that are somewhere between 3/4″-1″ (2-2.5 cm), so you won’t get a lot of the fat bomb mass.
You can easily make a bigger batch by adjusting the serving size but I’d start out with the smaller batch instead.
They taste very rich and have a strong blueberry taste, I’d figure 8 of these might be too much for most people that’s why I adjusted the recipe to only 4. 🙂
Uliana
Needs cream cheese I thought the same thing